Abstract
Food and feed can be naturally contaminated by several mycotoxins, and concern about the hazard of exposure to mycotoxin mixtures is increasing. In this study, more than 800 metabolites were analyzed in 524 finished pig feed samples collected worldwide. Eighty-eight percent of the samples were co-contaminated with deoxynivalenol (DON) and other regulated/emerging mycotoxins. The Top 60 emerging/regulated mycotoxins co-occurring with DON in pig feed shows that 48%, 13%, 8% and 12% are produced by Fusarium, Aspergillus, Penicillium and Alternaria species, respectively. Then, the individual and combined toxicity of DON and the 10 most prevalent emerging mycotoxins (brevianamide F, cyclo-(L-Pro-L-Tyr), tryptophol, enniatins A1, B, B1, emodin, aurofusarin, beauvericin and apicidin) was measured at three ratios corresponding to pig feed contamination. Toxicity was assessed by measuring the viability of intestinal porcine epithelial cells, IPEC-1, at 48-h. BRV-F, Cyclo and TRPT did not alter cell viability. The other metabolites were ranked in the following order of toxicity: apicidin > enniatin A1 > DON > beauvericin > enniatin B > enniatin B1 > emodin > aurofusarin. In most of the mixtures, combined toxicity was similar to the toxicity of DON alone. In terms of pig health, these results demonstrate that the co-occurrence of emerging mycotoxins that we tested with DON does not exacerbate toxicity.
Highlights
Mycotoxins are low molecular weight fungal secondary metabolites that trigger a detrimental response when ingested by humans and animals
In terms of pig health, these results demonstrate that the co-occurrence of emerging mycotoxins that we tested with DON does not exacerbate toxicity
Mycotoxin contamination can occur all along the food chain from field to storage, including the food process. This depends upon the requirements of fungi, and Fusarium mostly occurs in the field, whereas Aspergillus and Penicillium mostly occurs during storage
Summary
Mycotoxins are low molecular weight fungal secondary metabolites that trigger a detrimental response when ingested by humans and animals. They are mainly produced by filamentous fungi belonging to Aspergillus, Fusarium and Penicillium species [1]. Mycotoxin contamination can occur all along the food chain from field to storage, including the food process. This depends upon the requirements of fungi, and Fusarium mostly occurs in the field, whereas Aspergillus and Penicillium mostly occurs during storage. Because of their toxicity and occurrence, deoxynivalenol (DON), zearalenone, aflatoxins, ochratoxin. Recent findings showed that more than 70% of the world’s cereal grains are contaminated by mycotoxins [8,9], often in a mixture [10]
Sign-in/Register to view highlights & summary Sign-in/Register to access full text options 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
